Grain-Free Breakfast Porridge
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
This warm delicious porridge is the perfect breakfast to eat on a chilly morning.
- 1 cup raw jicama rice , strained (I used leftover sushi rice!)
- 1/2 cup almond milk
- dash of cinnamon
- pinch of salt
- liquid stevia , to taste
For a more authentic porridge, toss the jicama rice and almond milk in a blender-- and "pulse" it a couple times to thicken-up the texture, like that of a cooked breakfast cereal. You can skip this step to make the process faster, though.
In a small saucepot, add all the ingredients and heat over medium-high, until the porridge starts to bubble.
Cook until most of the moisture has been absorbed, and adjust the spices and sweetness, to taste. The jicama is naturally sweet, so you don't need to go overboard with the stevia. Unless of course, you want to.
Serve piping hot, with extra cinnamon on top.
Calories: 79kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Sodium: 327mg | Potassium: 180mg | Fiber: 5g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 33mg | Calcium: 310mg | Iron: 1.4mg